Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
372 questions
1
vote
1
answer
149
views
Why do white bubbles appear on the dough when it is baked?
Sometimes I make pizza dough using the "straight" method, without any special preparation, using all-purpose flour and letting it rise for a couple of hours with regular yeast, at about 70% ...
- 11
2
votes
1
answer
147
views
Baking tray inserts to gastronorm pans
Are there any systems for baking sheets that nest and stack perfectly inside of gastronorm pans?
I like to prepare food in bulk on weekends and freeze them -- so I have some quick and easy meals ...
- 620
1
vote
1
answer
176
views
How to make my pizza crust crispier? [duplicate]
I want to master baking pizza in my home oven. It has a broiler at the top and a gas burner on the bottom. It reaches 450°F, maybe a little more with a pizza steel inside.
After much trial and error, ...
- 111
6
votes
2
answers
4k
views
Why can't you add instant yeast to liquid?
I was making some pizza dough and I accidentality added the yeast to the warm water containing the sugar and the salt before mixing it into the flour.
The resulting dough did not rise, despite 2 hours ...
- 6,740
1
vote
1
answer
134
views
Getting consistent results with Pizza Dough
I've been making a lot of pizza lately, cooking in a wood-fired oven ... sadly with mixed results.
Sometimes the dough feels "wet", sometimes it tears, springs back too much, sometimes it ...
- 919
5
votes
4
answers
2k
views
How do you achieve that unique takeaway pizza taste at home? [closed]
I don't have any difficulty baking a fairly decent pizza at home. I'm happy with the sauce, the consistency of the dough, the toppings and a pizza steel adds a decent leopard print to the bottom. The ...
- 6,740
8
votes
5
answers
4k
views
Increasing pizza dough "flavor"?
I am working on nailing down my pizza dough recipe/methods.
I have two recipes I like a lot, and while admittedly they're for different styles of pizza, it got me down a rabbit hole (and I got lost) ...
- 267
4
votes
3
answers
930
views
Cast iron pizza pan oven temperature?
I want/need to replace our broken pizza stone, and am considering the Lodge 15" cast iron pan. (picture below) I read 'somewhere' that cast iron should be limited to 400-425F. I haven't found ...
- 193
2
votes
1
answer
170
views
Combating Inconsistency of dry yeast envelopes
For the last few months, I have repeatedly run into difficulties with ADY in envelopes. Some of the envelopes have worked exactly as I'd anticipated, while others have struggled to come to life, even ...
- 121
1
vote
0
answers
62
views
How to have a good alveolation when baking at a low temperature? [duplicate]
I wonder if it is possible to have a good alveolation when baking at a low temperature.
I would like to have big alveoli, a large cornice, and an irregular alveolation.
About the temperature, i ...
- 121
10
votes
2
answers
4k
views
Can I put pizza dough in the fridge after 12 hours of rising
I’m making pizza dough with the original intention of letting the dough rise for about 20 hours (the recipe I’m using calls for a 8-22 hour rise period before making the pizza). However, I’ve had a ...
- 101
18
votes
6
answers
5k
views
Use the pyrolytic mode in ovens for cooking
Would the high temperature (400 Celsius) of a self-cleaning oven (pyrolytic function) be of any use for cooking certain foods, like pizza? That would emulate a wood pizza oven, making pizza in 2 min.
- 813
3
votes
2
answers
268
views
Want pizza dough to "pull" better
My family has made pizza just about every week for several years. But one aspect of it is oddly inconsistent, and I can't detect any particular variable that affects it.
Many times when pulling the ...
- 1,266
1
vote
3
answers
577
views
How do pizza parlors prevent the dough from puffing up?
I tried to cook a pizza in two steps as recommended by some, whereby you first cook the crust, then add the toppings and cook again. However, the crust puffed up when I cooked it, so it was unusable.
...
- 3,560
0
votes
0
answers
114
views
My pizza dough is too dense
Followed two different pizza dough recipes before even getting to letting them rose I know something was wrong. Felt like too dry, dense and not at all sticky. We used bread flour. Warmed the water ...
- 1